Chicken Kebab Recipe
One of my family’s favorite dinner dishes or meals in general: chicken kebab, made on a quick hand , served with simple rice or veggie salad.
Usually I marinate the meat ahead of time, but when I’m in a hurry, I’d spice, season and set in the fridge for 35-45 minutes.
Try using fresh, organic poultry, preferably breast meat, cut into even bite size pieces for faster cooking.
I normally eyeball spices and seasonings and may use anything on hand, it always turns out just perfect and so delicious. Another important tip is making sure to roast it covered at least for 25 minutes and if you want it to be more crispy, roast it open for 4-6 minutes, not too long so the meat doesn’t become dry.
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2-3 lbs fresh chicken breast meat, cut into bite size pieces
The juice of 1 medium or large lemon
1 hip tbs mayo
2 tbs avocado or olive oil
½ tsp coriander ,⅓ tsp turmeric ,¼ tsp cumin
½ tsp powder or 2 cloves of freshly minced garlic
⅓ tsp cayenne ,½ tsp smoked paprika
⅓ tsp crushed chili pepper , leave out if you don’t like it hot
⅓ tsp ground white pepper
1 large onion, coarsely sliced
Salt to taste
Combine and toss all ingredients in a large bowl
Mix well to incorporate
Set in the fridge for 35-45 minutes or overnight, the longer it marinates the better will taste
Preheat oven to 480°-500°F degrees
Arrange the meat on wooden skewers (soak the skewers in cold water for 10-15 minutes before using)
Place on a lightly greased baking pan
Cover with foil and roast for 25-28 minutes until cooked through
Allow to set covered 10-15 minutes and serve